All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Pumpkins aren't just a seasonal thing. (And, yes, pepitas are little pumpkin seeds, from certain kind of pumpkins.) Pepitas add a rich, nutty flavor to this tender chicken, plus a nice bit of textural contrast. Both are tied together nicely by a rich, chipotle-dusted demi sauce, a tinge of South of the Border influence. To every flavor, there is a season, but deliciousness is a year-round phenomenon.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Finely chop pepitas.
Pat chicken breasts dry, and season both sides with ¼ tsp. salt.
Start the Brussels Sprouts
Place Brussels sprouts on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into Brussels sprouts.
Spread into a single layer on one half of baking sheet (leaving room for chicken). Roast in hot oven until starting to soften, 8 minutes.
Carefully remove from oven. Brussels sprouts will continue cooking in a later step.
While Brussels roast, start chicken.
Start the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Transfer to empty half of prepared baking sheet. Divide mayonnaise between chicken, spreading evenly to coat. Top mayonnaise with pepitas, pressing gently to adhere.
Roast Chicken and Brussels Sprouts
Roast again until Brussels sprouts are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.
Drizzle honey over roasted Brussels sprouts. Rest roasted chicken at least 3 minutes.
While chicken rests, make sauce.
Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat and add demi-glace, ¼ cup water, and a pinch of seasoning blend. Bring to a simmer. Once simmering, stir occasionally until sauce thickens, 2-3 minutes.
Taste, and add remaining seasoning blend if desired.
Remove from burner and swirl in butter until combined.
Plate dish as pictured on front of card, serving chicken on sauce. Bon appétit!
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